There’s something magical about the perfect Key lime pie – that delicate balance of tart and sweet, wrapped in a buttery graham cracker crust. This classic Florida dessert brings a burst of sunshine to any occasion, with its creamy, citrusy filling that practically melts in your mouth.
While traditional Key lime pie recipes have been passed down through generations, this version streamlines the process without sacrificing any of that authentic flavor. It’s the ideal dessert for both special occasions and casual family gatherings.
Why You’ll Love This
- Simple ingredients you can find at any grocery store
- No-fuss preparation – just mix, pour, and bake
- Make ahead-friendly – tastes even better the next day
- Perfect balance of sweet and tart flavors
- Crowd-pleasing dessert that never fails to impress
Ingredients
- 3 cups sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
- 1 (9 inch) prepared graham cracker crust
Instructions
- Preheat oven to 350°F (175°C)
- Mix graham cracker crumbs, sugar, and melted butter until combined
- Press mixture into a 9-inch pie dish
- Bake crust for 7 minutes, then cool completely
- Whisk condensed milk, lime juice, and egg yolks until smooth
- Pour filling into cooled crust
- Bake for 15 minutes or until tiny bubbles burst on surface
- Cool at room temperature, then refrigerate for 3 hours
- Whip cream with powdered sugar until stiff peaks form
- Top pie with whipped cream before serving
Tips & Variations
- Regular lime juice works if Key limes aren’t available
- Add lime zest to the filling for extra zing
- Press crust mixture up sides of pan for better structure
- Freeze for 30 minutes before slicing for cleaner cuts
Serving Suggestions
Serve this refreshing pie chilled with a dollop of fresh whipped cream and a sprinkle of lime zest. For an extra special presentation, garnish with thin lime slices or candied lime peel. This dessert pairs beautifully with a cup of coffee or an after-dinner mint tea.
Notes
- Stores well in refrigerator for up to 3 days
- Filling should be set but slightly jiggly when done
- Bring ingredients to room temperature before starting
FAQs
- Can I use bottled Key lime juice? Yes, bottled Key lime juice works well when fresh limes aren’t available.
- Why did my filling crack? Overbaking or cooling too quickly can cause cracks. Watch carefully and cool at room temperature.
- Can I freeze this pie? Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator.
- Is this pie supposed to be yellow or green? Authentic Key lime pie is pale yellow, not green. Green coloring indicates artificial ingredients.
Ingredients
- 3 cups sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
- 1 (9 inch) prepared graham cracker crust
Steps
- Preheat oven to 350°F (175°C)
- Mix graham cracker crumbs, sugar, and melted butter until combined
- Press mixture into a 9-inch pie dish
- Bake crust for 7 minutes, then cool completely
- Whisk condensed milk, lime juice, and egg yolks until smooth
- Pour filling into cooled crust
- Bake for 15 minutes or until tiny bubbles burst on surface
- Cool at room temperature, then refrigerate for 3 hours
- Whip cream with powdered sugar until stiff peaks form
- Top pie with whipped cream before serving
Notes
- Stores well in refrigerator for up to 3 days
- Filling should be set but slightly jiggly when done
- Bring ingredients to room temperature before starting
